Photo of Canadian bacon, herb, and ricotta frittata by WW

Canadian bacon, herb, and ricotta frittata

Points® value
Total Time
28 min
10 min
18 min
We like basil and parsley in this easy, aromatic frittata, but you could use other combinations of herbs, like chives and dill or mint and cilantro. You can also sub in smaller quantities—about 1/2 teaspoon each—of more potent herbs like oregano, thyme, and tarragon.


Extra virgin olive oil

2 tsp(s)

Uncooked Canadian bacon

3 oz, slices, cut into thin strips


5 large

1% low-fat milk

¼ cup(s)

Table salt


Black pepper

¼ tsp(s), plus additional for garnish

Fresh basil

cup(s), coarsely chopped fresh, plus optional small fresh basil leaves for garnish

Fresh parsley

cup(s), coarsely chopped flat leaf

Part-skim ricotta cheese

½ cup(s)

Grated Parmesan cheese

2 tbsp(s)


  1. Place oven rack in top third of oven and preheat to 400°F.
  2. Heat 1 teaspoon oil in 9-inch ovenproof skillet over medium heat. Add bacon and cook until browned, about 2 minutes. With slotted spoon, transfer to plate.
  3. Beat eggs, milk, salt, and pepper in medium bowl until combined. Stir in bacon, basil, and parsley. Return skillet to medium heat and add remaining 1 teaspoon oil. Pour in egg mixture. Dot ricotta evenly over eggs and sprinkle with Parmesan. Cook, lifting up edge of frittata occasionally and allowing eggs to flow underneath, until eggs are set around edge, about 4 minutes.
  4. Transfer skillet to oven and bake until frittata is set in middle and top is browned in spots, about 10 minutes. (You can run the frittata under the broiler briefly for browner top.) Let frittata cool 5 minutes. Sprinkle with additional pepper and basil leaves, if using, and cut into 4 wedges.
  5. Serving size: 1 wedge


Serving idea: Toast whole-wheat or whole-grain English muffins and serve half of one alongside each slice of frittata.